skinny desserts

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Apple Turnovers

Apple turnovers are perfect when prepping a last-minute holiday dessert. With an easy-to-follow recipe and short bake time, the end result is a delectable looking (and tasty!) treat that will have your guests thinking you were in the kitchen all day long. We won't tell if you don't...

Serves 8

Ingredients

• Vegetable oil cooking spray
• 2 medium Granny Smith apples, cored and thinly sliced
• 3 tbsp apple juice concentrate
• 2 tsp whole-wheat flour
• 1/4 tsp cinnamon (plus extra for sprinkling)
• 4 sheets phyllo dough, thawed
• 1 tbsp confectioners' sugar (optional)

Preparation

Heat oven to 375°. Coat a cookie sheet with cooking spray. Toss apples, concentrate, flour and cinnamon in a bowl. Stack 2 phyllo sheets at a time and cut them in half lengthwise. Place 3/4 cup of apple mixture across the end of one half. Roll up and place on cookie sheet. Repeat until you've used up all apples. Brush top of each roll with juice from apple mixture. Sprinkle with cinnamon. Bake until browned, 15 to 20 minutes. Let cool. Sprinkle with sugar, if desired. Cut each roll in half.

Chocolate Marble Cheesecake

From the February 2008 Issue

Reduced-fat ingredients create a light, creamy cake. Serves 12

Ingredients

• •CRUST
• 2 T slivered blanched almonds
• Vegetable Oil cooking spray
• 6 chocolate wafers

• •FILLING
• 15 oz. (1 3/4 cup) part skinm ricotta
• 8 oz. lowfat cream cheese room temp.
• 1 cup sugar or splenda
• 1/2 cup lowfat sour cream
• 1 lg. whole egg
• 2 egg whites
• 1/4 t almond extract
• 2 T all purpose flour
• 1/4 t salt
• 2 T ameretto (if desired)
• 3 T unsweetened cocoa powder
• 1/2 t instant espresso powder
• 3 T bittersweet chocolate chips
  

PREPERATION

1. For crust

   Heat oven to 350˚. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325˚. Coat an 8" springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.

2. For filling

   Puree ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside.

3. Assembly

   Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

223 calories per serving, 9.7 g fat* (5.4 g saturated), 26.2 g carbs, 0.9 g fiber, 8.4 g protein
*This dish is slightly more than 30 percent fat but is still a healthy dessert option when part of an overall lowfat diet.